Gluten & Refined Sugar Free Gingerbread Cookies
Cook time
Total time
A delicious gingerbread cookie that's free of gluten and refined sugar! Doesn't spread much during baking and it holds the shape of cut-outs well! Can also be made dairy-free and vegan friendly.
Recipe type: gluten free, dessert
Serves: 2-3 dozen cookies
  1. Combine flour, spices, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large mixing bowl, begin to beat softened butter until creamy. Add coconut sugar and beat until fluffy. Add molasses and egg. Mix until creamy.
  3. While mixing on low speed, slowly add flour to the butter/sugar mixture and beat until dough thoroughly combined and dough is soft and no longer tacky.
  4. If dough is still tacky to the touch, add additional flour a tablespoon at a time until dough comes together, like in the photo above.
  5. Preheat oven to 350F. Roll dough out to ⅛"-1/4" thick. Roll between two pieces of parchment paper for best results. If dough begins to stick, dust surface with a little extra flour.
  6. Cut out shapes with cookie cutter and carefully release from the paper by sliding an offset spatula under each shape. Carefully transfer a parchment lined baking sheet, an inch or two apart. Re-roll scraps and cut out more shapes. Continue to do this until all the dough is used up. (Alternatively, you can roll dough into 1-inch balls. Place on a baking sheet and flatten slightly with your palm. Bake as directed below)
  7. Place pan into preheated oven and bake for 9-12 minutes, until edges are set. Let cool thoroughly before decorating.
  8. (This is the icing I used to decorate the cookies. Keep in mind, while the cookies themselves are free of refined sugar, this icing is made with powdered sugar.) Mix 2 cups powdered sugar with 1 teaspoon vanilla extract 3-5 tablespoons milk or water. Start by stirring in 2 tablespoons of milk and then add more a little at a time, just until the icing is thin enough to pipe. Do not add too much or the icing will spread and not hold its shape. Add more powdered sugar to thicken or more milk to thin until you get the right consistency.
  9. Place icing into a piping bag, sandwich baggie, or squeeze bottle and cut a small opening in the tip. Decorate the cookies as you wish and allow to dry thoroughly before stacking.
Recipe by Wife Mama Foodie at